Low Carb Skillet “Corn”bread

Okay, okay. Full disclaimer? This isn’t real cornbread. But really… who cares? You don’t. Trust me on this one.

Back in the day I happened to be quite the cornbread gal. Cornbread with chili, cornbread with butter, cornbread with another slice of cornbread. (You know, for good measure.) So the fact that I happen to love a cornbread that, shudder, doesn’t have a trace of actual corn in it is nothing short of a comfort food miracle.

Yes. I see you. Your eyebrows just went into your hairline. It’s pretty hard to miss.

Cornbread without corn? What is this crazy oxymoron?

Although your casual use of the word oxymoron in social conversing is commendable, your concerns are not valid. Cornbread made with chickpea flour actually tastes -wait for it- amazinglyfantabulouslymiraculouslyincredible. (I was trying to top your clever use of “oxymoron”. Did it work?)

If I’m going to make cornbread, ANY cornbread, it’s going to be the best darn cornbread you’ve ever had. So thanks to a scouring of my cookbook collection and the always reliable Google, I learned what I could to make said best darn cornbread.

What I learned? Any cornbread worth its salt must not only contain salt, but be cooked in a cast-iron skillet for the sake of crispy edges and busting out your cast-iron skillet. (Oh come on. You know you wanna.)

This talk is all nice and everything, but how does the result actually, you know, taste? Truthfully? It tastes a.m.a.z.i.n.g. Not really chickpea-y, but not corny either. Almost a nutty flavor? It’s got a lovely crumb and a beautiful texture that just makes you want to stand over the pan and “taste test” until there is nothing left. But I wouldn’t know anything about that.

Oh, and I haven’t even gotten to the good part. This cornbread is vegan, gluten free, grain free, sugar free, low carb, low fat, and only about 50 calories a piece! And let us not forget that it tastes amazinglyfantabulouslymiraculouslyincredible.

In a large bowl, combine chickpea flour, salt, and baking soda. Stir in apple cider vinegar, almond milk, and egg or egg replacer until completely combined. (Believe me, you do not want chickpea flour clumps in your cornbread!) Heat a well-greased 8-inch cast iron skillet over medium high heat. Once the pan is very hot, pour in the batter and cook until bubbles form and the edges are slightly set, about a minute. Bake in the oven at 450F for about 20-25 minutes, or until the top is firm and a toothpick inserted in the center comes out clean. Let cool for at least a few minutes before eating. The "corn"bread may fall a bit while cooling, but don't worry!

Notes

Net carbs: 7 grams

Nutrition Information

Serving size: 1 slice Calories: 52 Fat: 1 gram

3.3.3070

Perhaps I should dream up a chili recipe to accompany your new favorite cornbread? In the name of dunking, of course.

Comments

That looks fantastic! Only 52 calories per piece and not one artificial ingredient? Impressive! I’ve seen Maria @ Nutritious and Delicious Journal make a “cornbread” with coconut flour and canned baby corn to keep it low-carb but add some texture. Your creations make me want to get busy recipe hacking! 😉

eep the chickpea flour recipes coming! I dig it:)
I look forward to trying this because I have been doing some cooking with chickpea flour but I must ask:
why not just use corn flour? It is pretty good for you and would have the same number of calories, more or less…

More chickpea flour recipes? For you my dear, of course. 😉 I would have used corn flour but I try to keep all of my recipes grain free so they are okay for my Paleo/primal readers. But that’s actually a really great suggestion!

i stumbled across this recipe by accident, while doing a google search for substituting chickpea flour to make cornbread, and now i’m making this recipe instead! am making a tofu chili to go along with it. one question: when using the egg replacer, the instructions for use call for mixing 2 Tbsp warm water with the dry mix, so is that the 2 Tbsp you are referring to, or does the recipe call for 2 extra Tbsps of water? thanks!

Just made this – super excited to try in the am! Didn’t have a cast iron pan, so i dont think the edges will be cripsy but smells delicious. Going to top with some crunchy peanut butter yum I’ll let you know how it tastes!

Note that this also works using 1/2 cup coconut flour too! The rest of the measurements stay the same, except I added a bit of extra water because coconut flour is so absorbent. Also, oven time is about 15 minutes. But it turned out wonderfully with the coconut flour (that’s all I had so I figured I’d try it). Great recipe!